Picture coming home to the irresistible scent of a casserole baking in the oven—a dish that draws you into the kitchen, promising warmth and comfort. That’s exactly what you’ll experience with this Rotisserie Chicken and Stuffing Casserole.
It’s a cozy, satisfying meal that blends tender chicken with the familiar flavors of stuffing, creating a dish that feels like a warm embrace. Perfect for bringing the family together on a busy weeknight.
The best part? This recipe is incredibly easy, making it a go-to option when you want a delicious meal without the fuss. Let’s dive into how to make this simple yet delightful casserole that’s sure to become a family favorite.
Why You Will Love This Recipe
- Time-Saver: Using rotisserie chicken and stuffing mix means less prep, more flavor.
- Ultimate Comfort Food: Creamy, savory, and perfectly satisfying on chilly nights.
- Crowd-Pleaser: It’s always a hit at potlucks, family dinners, and gatherings.
- Flexible & Forgiving: Easy to tweak with extra veggies or leftover turkey.
Pro Tips for the best Rotisserie Chicken and Stuffing Casserole
- Add a pinch of dried sage or poultry seasoning to the creamy layer for an aromatic touch.
- Toast the stuffing briefly in the oven before topping the casserole for extra crispness.
- If you like a cheesy finish, sprinkle shredded cheddar or parmesan over the stuffing before baking.
- For added richness, use a mix of sour cream and plain Greek yogurt.
Rotisserie Chicken and Stuffing Casserole
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 6–8
- Equipment Needed: 9×13-inch baking dish, medium saucepan, large skillet, mixing bowls, spatula
Ingredients
- 1 package Stove Top stuffing mix (add more if you’re a stuffing lover!)
- 1 whole rotisserie chicken, cooked and shredded
- 1 ½ cups water or chicken broth (for extra flavor)
- ¼ cup butter (for sautéing)
- 3 stalks celery, finely diced
- 1 onion, finely diced
- 1 can cream of chicken soup (for creaminess)
- ½ can cream of mushroom soup (adds rich flavor)
- 8 ounces sour cream (for a tangy touch)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare Stuffing: In a medium saucepan, bring the water or broth to a boil. Stir in the stuffing mix, cover, and remove from heat. Let it sit until the liquid is absorbed, then fluff with a fork.
- Sauté Veggies: In a large skillet, melt the butter over medium heat. Add diced celery and onion. Sauté until soft and fragrant, about 5–7 minutes.
- Mix the Creamy Layer: In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and sour cream.
- Assemble the Casserole: Spread the shredded chicken evenly in the prepared baking dish. Top with the sautéed vegetables and season with salt and pepper. Pour the creamy soup mixture over the top.
- Add Stuffing: Gently spread the prepared stuffing on top, forming a flavorful crust.
- Bake: Place the casserole in the oven and bake for about 1 hour, or until the top is golden brown and bubbly.
Topping Suggestions
- Crispy fried onions
- Fresh parsley or chives for a burst of color
- Grated cheese (melted to golden perfection)
- A drizzle of gravy for holiday-style indulgence
Serving Ideas
- Pair with a light green salad tossed in vinaigrette
- Serve alongside roasted or steamed green beans
- Add a dollop of cranberry sauce for a Thanksgiving-style twist
- Warm dinner rolls or crusty bread make it a hearty meal
How to Store and Reheat
- Storing Leftovers: Let the casserole cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container. Keeps well for up to 3–4 days.
- Reheating Instructions: Reheat individual portions in the microwave for 1–2 minutes. For larger portions, cover with foil and warm in a 350°F oven for 20–25 minutes.
- Freezing Instructions: Wrap the fully assembled (unbaked) casserole tightly in plastic wrap and foil, then freeze. When ready to enjoy, thaw overnight in the fridge and bake as directed. You can also freeze individual portions after baking.
Final Thoughts
This casserole brings together all the cozy charm of a home-cooked meal with the ease we crave on busy days. It’s like a warm hug in a dish—familiar, satisfying, and always welcome. Whether it’s a Sunday supper or a weeknight win, this recipe is sure to earn a spot in your regular rotation. Bon appétit, and don’t forget: cooking should always be joyful, never a chore!
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Rotisserie Chicken and Stuffing Casserole
Here’s a simple, comforting Rotisserie Chicken and Stuffing Casserole that’s as effortless to prepare as it is to enjoy. Gather your loved ones, serve up this hearty dish, and relish the cozy satisfaction of a home-cooked meal.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 package Stove Top stuffing mix (add more if you’re a stuffing lover!)
- 1 whole rotisserie chicken, cooked and shredded
- 1 ½ cups water or chicken broth (for extra flavor)
- ¼ cup butter (for sautéing)
- 3 stalks celery, finely diced
- 1 onion, finely diced
- 1 can cream of chicken soup (for creaminess)
- ½ can cream of mushroom soup (adds rich flavor)
- 8 ounces sour cream (for a tangy touch)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare Stuffing: In a medium saucepan, bring the water or broth to a boil. Stir in the stuffing mix, cover, and remove from heat. Let it sit until the liquid is absorbed, then fluff with a fork.
- Sauté Veggies: In a large skillet, melt the butter over medium heat. Add diced celery and onion. Sauté until soft and fragrant, about 5–7 minutes.
- Mix the Creamy Layer: In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and sour cream.
- Assemble the Casserole: Spread the shredded chicken evenly in the prepared baking dish. Top with the sautéed vegetables and season with salt and pepper. Pour the creamy soup mixture over the top.
- Add Stuffing: Gently spread the prepared stuffing on top, forming a flavorful crust.
- Bake: Place the casserole in the oven and bake for about 1 hour, or until the top is golden brown and bubbly.
Notes
- Salt, my dear: Remember that rotisserie chicken is often already seasoned, and those canned soups can be a bit salty too. So, taste as you go, and add salt with a gentle hand. You can always add more, but you can’t take it away!
- That delightful stuffing: Now, for the stuffing, you want it just right, not too dry and certainly not soggy. Feel free to adjust the liquid – water or chicken broth will do nicely. And a little secret? Chicken broth will give it a marvelous extra bit of flavor. Voilà!
- A touch of freshness: While those creamy soups are convenient, a sprinkle of fresh herbs like thyme, rosemary, or parsley in your sautéed veggies or creamy mixture can really wake up the flavors and add a lovely little zing. Don’t be shy!
- Soup’s on (or maybe not!): If you’re feeling a bit adventurous, or perhaps you’re watching the sodium, you can absolutely make your own cream sauce. A simple roux with butter and flour, some milk, and a bit of chicken broth will do the trick beautifully. It’s all about making it your own, n’est-ce pas?
- Prep Time: 15 minutes
- Cook Time: 60 minutes
